Finding Gluten-Free at Farmers’ Markets

On a recent trip to Marin, I found several gluten-free products available for sample and purchase at the Marin Civic Center Farmers’ Market.

Besides fresh strawberries, peaches, and other fruits and vegetables, my gluten-free daughter and I tasted gluten-free granola, gluten-free scones, and gluten-free cupcakes.

Bag of granola

plate of scones

We found gluten-free veggie burgers, kettle corn, and gluten-free tamales.

Next time you’re in San Francisco or Marin, consider going to a farmers’ market for lunch. You’re bound to find something that’s not only gluten free but yummy and locally made as well.

Trip taken August 2012.

Picking Strawberries in August

Green containers in hand, we probed carefully, searching for the reddest, the ripest and juiciest strawberries. In spite of the many berries which stained our lips and our tongues, it wasn’t long before the buckets were over flowing and it was time to pay.

We were at Swanton Berry Farmstand, an organic growing and union working farm located on Highway 1 near Pescadero, California.

truck sign at entrance to farm

Inside the farm store, we weighed our berries, calculated our cost, and paid on the honor system before sampling the many jams (blackberry, strawberry, loganberry, etc.) and purchasing berry truffles, a pie, and even berry lemonade.

counter and cash register

We ate our own lunch on picnic tables inside the store, perused the many old photos and articles on farming and union labor decorating the walls, and played a few of the old wooden games (you know the one with the small silver ball and the maze and all the holes?).

In August we picked strawberries, but if you come another time of year, you can pick ollalaberries (June), blackberries (July), and kiwis (December).

Trip taken August 2012.

Road Trip to Burlington, Vermont

The 150-mile drive from Canton, New York, to Burlington, Vermont, went quickly as we listened to a book on tape (“Dog on It,” By Spencer Quinn) and looked out the window at windmills and Amish buggies going by.

We toured the University of Vermont with 20 or so others, exploring the campus with our tour guide, a biology major.

She led us around the sprawling university which bustled with activity in spite of the day of the week (Sunday).

We learned about the seven undergraduate colleges where 10,500 students pick from 101 majors and the average undergraduate class size is 31. We learned about UVM’s “green mindset”: UVM was one of the first college campuses to ban bottled drinking water and has several LEED (Leadership in Energy and Environmental Design) certified buildings on campus.

We learned that there is always something to do when you’re not studying:  there are over 150 student clubs and organizations and over 70 opportunities to play sports, from varsity to club to intramural. And we learned (second hand) that the food is good and accommodates students with a variety of dietary restrictions, including vegan, vegetarian, gluten free, and food allergies. There is even a Ben & Jerry’s on campus.

We spent the afternoon and evening strolling around Burlington, in and out of stores on Church Street and swinging in swings by the shore of Lake Champlain.

We ate a snack at El Cortijo Taqueria and Cantina (I had a yummy taco with sweet potatoes, guajillo salsa, kale, and pepitas) and dinner at Sweetwaters where my daughter ate gluten free, and everyone agreed that the burgers and mashed potatoes were the best they’d ever eaten.

Trip taken October 2012.

Road Trip to Upstate New York!

Blue lights flashed behind us as we drove through the small town of Malone, New York, about 11:30 p.m. and just 40 miles from our destination, St. Lawrence University. Our right rear tail light was out according to the chatty young policeman who pulled us over. Less than 5 minutes later, blue lights flashed again, and another friendly policeman, this one from the state, told us the same thing. It wasn’t until after midnight that we pulled into the town of Canton, after 7 hours and over 370 miles in the car.

After replacing the tail light, we drove over to my husband’s alma matter where the trees were turning, the rain intermittent, the buildings old but majestic.

On our semi-private tour, with just one other family, we toured the campus, walking in and out of classrooms, lecture halls, and even a dorm room where a real student studied. (Unexpected bonus: students on the tour receive a giant cookie and their application fee waived.)

We saw the “treehouse” study areas at the library, bought shirts at the bookstore, and ate lunch in one of the dining halls, with meal passes from the admissions office: pasta, pizza, a turkey sandwich (on gluten-free bread), salad bar, and frozen yogurt.

As we drove around campus, we stumbled upon a soccer game and stopped to watch SLU beat Hobart in the game’s second half (3-0).

After gluten-free Mexican at the Hot Tamale in downtown Canton, we joined the crowds at Appleton Arena to watch the Saints’ ice hockey team beat Carleton University in overtime (3-2).

A pizza roll at Sergi’s was the late night snack for the boys.

According to its website, SLU was founded in 1856 and is a liberal arts college offering over 60 majors to its 2300 undergraduates. Seventy percent of the students participate in volunteer or community service while enrolled at SLU, and 50 percent of the students choose to study off campus, whether in the Adirondacks or abroad.

Pizza roll photos by Tommy Taft.

Trip taken October 2012.

Gluten-Free Backpacking

When my son and husband signed up for a Boy Scout backpacking trip in the Eastern Sierras, I was determined to find an equally exciting adventure for my daughter and me. And I did, without much searching. I was surprised to find a week-long gluten-free beginner’s backpacking trip offered by the Sierra Club in the Emigrant Wilderness just north of Yosemite. Since my daughter is gluten free and a beginner backpacker, and it had been over 15 years since I carried a pack, we signed up.

Over the next few months, our leader changed from a woman with celiac disease to a woman who does NOT eat gluten free, and the trip description changed to a beginner’s backpacking trip.”   We were given the option to opt out of the trip but were assured that my daughter and another backpacker would still eat gluten free, and they did.

From burritos to quinoa to pasta with pesto or sundried tomatoes to lentils and rice, we all ate well. We ate granola, oatmeal, and scrambled eggs for breakfast; tuna, peanut butter and jelly, and cheese and crackers for lunch. At breakfast and lunch, while the rest of us ate cereal, crackers, tortillas, and pita bread containing wheat, my daughter ate gluten-free substitutes. Dinners were gluten free for all.

The trip was great, she was never sick, we were introduced to a few new gluten-free products, and the rest of our 11-member group learned a lot about eating gluten free and preventing cross contamination between wheat products and gluten-free ones.

 

Seaweed and Lobsters

Have you ever been to a New England clambake? Not just a lobster boil or a barbeque, but a real clambake where lobsters and clams are steamed by seaweed sitting on very hot rocks. In case you haven’t been lucky enough to have the experience, here’s how it works:

First you dig a big pit.

Next you add some large rocks, about the size of a basketball, along the bottom of the pit.  Then place wood on top of the rocks and  start a fire. The idea is to heat up the rocks so they are very, very hot.  This means the fire has to burn for several hours.

Meanwhile, soak the wooden baskets which will contain the lobsters so they won’t burn.

When the stones are good and hot, it’s time to start the cooking. Cover the entire pit with seaweed.

Add the live lobsters and steamers to the water soaked baskets and set them in the pit on top of the seaweed. Add potatoes or corn on the cob (in their husks) if desired, though in our experience, corn often takes on the flavor of the seaweed.

Cover the seaweed with one or two tarps to keep in the steam. And start counting.

According to our experts, it takes 47 minutes and 30 seconds to steam the lobsters.

Carefully, remove the tarps and uncover the baskets. The seafood is now ready to eat.

Be sure to serve the lobsters and steamers with melted butter, lemon, crackers and picks. Additional food items often include: potatoes, corn on the cob, clam chowder, corn bread, cole slaw or green salad. Serve with the beverage of your choice. For dessert, we like to follow our lobster with s’mores over a separate campfire (not over the pit!).

Enjoy!

Visiting the Cape Cod Potato Chip Factory

Accompanied by a few 14-year old girls, I arrived at the Cape Cod Potato Chip Factory at 3 p.m. on a Friday afternoon in June and followed the signs.

Once inside, we said hi to the women at the reception desk and walked down a narrow hallway, reading the signs and peering through windows.

We saw potatoes falling through a chute and on conveyer belts. We watched as workers grabbed random samples of potatoes potato chips and more potato chips, but we weren’t allowed to take any photos. We learned that it takes a lot of potatoes (4 pounds) to make only 1 pound of potato chips, and we observed the chips being weighed and packaged.

At the gift shop, we were given free samples (sea salt and vinegar and sweet mesquite barbeque) and bought two bags for lunch the next day (feta and rosemary and 40% less fat).

Located at 100 Breed’s Hill Road in Hyannis, Mass., the factory is open for free self-guided tours Monday through Friday, 9 a.m. – 5 p.m.

Trip taken June 2012.

In Search of the Best Pickle

We were on a search for the best pickle on Manhattan. Before my friend embarked on a trip to the East Coast in June, she did a little research. She googled and searched, arriving in town with a name and address. Her family and I followed as she walked briskly from South Street Seaport through Chinatown and Little Italy, passing glistening gelato and mouth watering cannolis.

Turning a corner on the Lower East Side, we found the best pickle at The Pickle Guys on Essex Street.

Stepping down a few steps, we entered a room full of pickles: vats of pickled tomatoes, olives, and carrots, mushrooms,  green beans and peppers.

And there were cucumbers: sour and hot, half sour and three quarter sour. I bought the full sour pickle and took a bite. Tart and crisp with just the right bite, it lived up to its reputation.

Whether or not The Pickle Guys actually sell the best pickle in New York, I never found out, but for pickle connoisseurs everywhere, it’s definitely worth a visit.

Trip taken June 2012

Oink for Ice Cream

“Oink,” five 13-year olds said in unison, in eager anticipation. Over the counter, the bright eyed young woman’s face lit up. She clanged the bell and told her boss, “It’s an oink!”

Fingers pointed as mouths salivated, voices escalating with excitement and anticipation. Eyes watched the bowl of ice cream grow bigger with each request. Scoops of peppermint stick and coffee, bubblegum and mint, chocolate and vanilla, butter pecan and coconut, chocolate chip and peanut butter, strawberry and blackberry were drowned with hot fudge and butterscotch, sprinkled with candy, and squirted with whipped cream.

Five 13-year olds with five spoons perched around the small ice cream parlor sized table, hovering and tasting, slurping and swallowing, each determined to taste her favorite flavor. They laughed and giggled, jostled and cried out, as spoons reached across the table, and ice cream spilled and oozed melting stickiness and sweetness.

In minutes, it was gone. The bowl, the mess. The napkins and spoons thrown away. Only a few flavors lingering on messy lips; the experience eagerly anticipated now only a sweet memory and a hope for the next visit to the Vineyard. You can get an oink at Mad Martha’s Island Cafe, located on Martha’s Vineyard in Oak Bluffs, Edgartown, and Vineyard Haven.

Trip taken 2011.

Blooming Tea

Drinking a cup of art tea at the Slanted Door in San Francisco is a dynamic experience where art is created before your eyes.  I love to watch the ugly dried up brown blob in my clear wine glass evolve. I love to watch as the hot water slowly unfurls the flower’s petals, changing it into a beautiful, aromatic, delicate red flower.

What is art tea? Also called “blooming tea,” art tea refers to a dried flower surrounded by tea leaves whose petals unfurl as the tea steeps and the leaves infuse the water with fragrance and flavor.

Where before I was leery, I now have no hesitation and eagerly sip the jasmine flavored green tea surrounding the beautiful lychee flower.

Trip taken May 2009.